• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.75-86
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• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• The Korean Journal of Pharmacology
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• v.18 no.1
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• pp.55-63
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• 1982

Lipid peroxidation is the reaction of oxidative deterioration of polyunsaturated lipids and this peroxidation involves the direct reaction of oxygen and lipid to form free radical intermediates, which can lead to autocatalysis. As results of the extensive studies on the lipid peroxidation by many authors, the relationship between lipid peroxidation and the drug metabolizing system as well as the actions of free radicals on the peroxidation was reasonably well known. For a long time, the mechanism of hepatotoxicity of $CCl_4$ was not clearly understood. However, it is now quite well established that $CCl_4$ is activated in vivo to a free radical which is a highly reactive molecule. Therefore, lipid peroxidation which induces the reduction of cytochrome P-450 and aminopyrine demethylase activity is known as decisive event of $CCl_4$ hepatotoxicity. On the other hand, it was also reported that singlet molecular oxygen produces lipid peroxidation in liver microsomes. In this study the effects of benzoyl peroxide on the lipid peroxidation and drug-metabolizing enzyme were examined. Benzoyl peroxide mixed with starch and phosphates etc. is usually used as a food additive for flour bleaching and maturing purpose because of its oxidative property. Albino rats were used for the experimental animals. Benzoyl peroxide was suspended in soybean oil and sesame oil and administered intraperitoneally or orally. TBA value and aminopyrine demethylase activity were determined in liver microsomal fraction and serum. The results were summerized as following. 1) Body weights of animals administered benzoyl peroxide suspension were decreased while that of oil administered group were increased. 2) The activity of aminopyrine demethylase was generally decreased in animals administered oil suspension of benzoyl peroxide. Furthermore, the marked reduction of the enzyme activity was observed in animals administered benzoyl peroxide intraperitoneally. 3) Generally, microsomal TBA values as well as serum TBA were significantly elevated in benzoyl peroxide group in comparison with the control group. However, the more remarkable increase of serum TBA than microsomal TBA was observed in animals administered orally for 6 days. 4) Specifically, the changing pattern of TBA value was notable in serum rather than in liver microsome by intraperitoneal administration of benzoyl peroxide.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.167-173
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• 1979

It is preented the removable moving screen media-activated sludge (REMSMAS) process by using the biological fixed-film systems. The substrate removal kinetic difference between the aeration-only completed mixing activated sludge (CMAS) process and REMSMAS process were observed. The substrate removal kinetics were developed based on the attached and suspended microbial growths. The units of the aeration-only CMAS process were continously operated with the normal detention time of 4.5, 6, 9.5 and 12 flours studies after steady-state condition and the operating of the REMSMAS units conducted with the normal detention time of 6 and 12 hours studies in nonsteady-state condition. The feed solution was diluted 18 times to the raw starch wastewater in of order to maintain the proper COD (950mg/l) and BOD (450mg/l) concentration. Design parameters related to the suspended microbial growths were caculated by the equations used in the aeration-only CMAS model and these parameters used to evalute the kinetic constants in the REMSMAS process. The kinetic constant values of $Y_2,\;K_d,(\mu_{max})_s\;and\;K_s$ from Monod equations were respectively 0.78, 0.027/hr, 1.1/hr and 95mg/l in the aeration-only CMAS process. The value of the aera capacity (F) appeared to be $9.1\;mg/cm^2-day$ and the mean value of the saturation constant $(K_g)$ appeared to be 53.5 mg/l in the REMSMAs process. Also, the substrate removal .ate of the REMSMAS process was higher than that of the normal activated sludge process when this system was operated in steady-state condition. However, the rate was reduced as the critical operating day was approached.

• Journal of Nutrition and Health
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• v.6 no.3
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• pp.1-8
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• 1973

Metabolic responses to the protein-free, high-carbohydrate diet and subsequent food restriction on the same diet at the level of 50% and 75% has been studied on the adult albino rats. The energy source was either corn starch or sugar. In experiment I, adult male rats weighing $509{\pm}8g$ were divided into two groups 10 rats each. Rats fed on the stock diet served as a control. Rats of restriction group received a protein free diet until they reduced their weight down to 400g and continue on a protein-calorie restriction diet until they reduced their weight down to 300g. In experiment II, 28 adult male rats and the same numbers of female rats weighing $329{\pm}5g$ and $223{\pm}4g$ respectively were divided into four groups, 7 males and females in each. Rats fed on a stock diet were sacrificed at the point when others started a protein free diet. These were served as the control. The protein free group received a protein free diet ad libitum for 4 weeks. The 50% restriction group and 75% restriction group were fed on a protein free diet coupled with food restriction at levels of 50% and 75% respectively for 3 weeks. In the result of this study: 1. The rate of body weight changes was similar between the males and the females. Feeding protein free diet ad lib. initiated a rapid weight lost of approximately 25% and protein free diet coupled with food restriction showed 37-43% reduction of their initial weight. 2. There was no significant differences in the value of the N concentration in liver, spleen, brain and muscle between controls and experimental groups. 3. Rats fed on protein free diet showed 1/10 value of the control in the nitrogen excretion in urine. However female showed less N excretion than male. 4. Observing blood picture, the effects of protein depletion and calorie restriction were not appeared any remarkable changes. 5. There was no sign of fatty liver which might result from protein depletion and calorie restriction. 6. Following semi-starvation, FAO and HMP-DH total enzyme activity was reduced, but activity per unit weight was relatively stable.

• Journal of Nutrition and Health
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• v.14 no.4
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• pp.162-174
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• 1981

Fiftysix male weanling rats of the Sprague-Dawley strain weighing $52.6{\pm} 0.9g$ were fed with 77% starch-15% casein diet by ad libitum for four days to get them adapted and divided into eight groups. For three weeks, the body weight gain of rats was controlled in three different ranges. After the period of food restriction, the rats were recovered by being fed by ad libitum for seventeen days. During the experimental period, the amount of food intake and body weight were measured. And the experimental groups were compared when they reached at the same age and at the same body weight. Anterior Tibialis, Extensor Digitorum Longus, Soleus, Plantaris, Gastrocnemius were used as analytic items of skeletal muscle. Wet weight of muscle, muscle protein, water content were measured from each of five skeletal muscles. Sodium, potassium, magnesium content were measured from Anterior Tibialis, Extensor Digitorum Longus, Soleus ana Plantaris. Phosphorus was measured only from Gastrocnemius. The whole carcass protein except the skeletal muscles was also measured. During the period of food restriction, food intake was $311.7{\pm}19.5g$ for the control group. $130.2{\pm}1.5g$ for the second group and $161.7{\pm}2.1g$ for the third group. During the period of food restriction, body weight gain was $106.8{\pm}12.7g$ for the control group, $3.6{\pm}2.1g$ for the second group and $18.9{\pm}3.3g$ for the third group. Comparing the body weight when they reached at the age 66 days, the control group showed higher value than the other groups. In the concentration of electrolytes of skeletal muscles sodium and magnesium tend to increase and potassium and phosphorus tend to decrease by food restriction. But after their recovery, there was no significant difference between the groups. By the degree of food restriction, there was time difference in reaching at the same body weight. But when they reached at the same body weight, there was no significant difference in the value of electrolytes concentration. Regarding all the results of this study, the ages of rats which reached the same body weight were different by food restriction level during weanling. Once food·restricted rats reached the same body weight by recovery, the concentration of electrolytes and protein tend to become almost the same.

• Korean Journal of Plant Taxonomy
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• v.42 no.4
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• pp.253-259
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• 2012

The genetic variation in populations of Eranthis byunsanensis, an endemic and rare species of Korea, was studied using starch gel electrophoresis. All five known populations were sampled for allozyme electrophoresis of nine enzymes coded by 10 loci. The overall genetic variation of E. byunsanensis population was shown to be considerably high within the populations (A = 2.4, P = 90.0, $H_E$ = 0.311). A positive $F_{IS}$ value of E. byunsanensis indicated an overall deficiency of heterozygotes, and a low $F_{ST}$ value (0.131) showed little differentiation among populations. The high genetic variation, less genetic differentiation among populations, and a significant amount of heterozygote deficiency propose the hypothesis that they have an experience of recent isolation and fragmentation of their habitat. Thus, the rate of gene flow has been drastically reduced, and the rate of inbreeding in E. byunsanensis populations has increased. Current habitats in Mai-san and Naro-do are vulnerable due to their small population size and the levels of anthropogenic activity in the region constantly threatening survival of this species. Because of the high genetic variation and low levels of differentiation among populations in E. byunsanensis, it is not issue which populations have a priority for protection, but we may concern the plan to maintain population continuously and diminish the rate of inbreeding.

• Korean Journal of Plant Taxonomy
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• v.43 no.3
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• pp.181-187
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• 2013

Genetic variation in Asaum misandrum, a woodland herb in Korea, was investigated based on allozyme analysis with starch gel electrophoresis. All of previously reported populations in Korea were sampled and seven loci from six enzymes were analyzed. Overall genetic variation of A. misandrum population showed considerably high levels of genetic variation within the species (A = 2.05, P = 71.4, $H_E$ = 0.294). A positive $F_{IS}$ value of A. misandrum indicated overall deficiency of heterozygotes, and a low $F_{ST}$ value (0.112) meant very little differentiation among populations. Factors contributing to the high levels of genetic diversity found within populations of A. misandrum include population maintenance via wide distribution range from Korea to Japan and primarily outcrossing breeding system. Although it showed moderate genetic diversity level, most habitats of the species were scattered and discontinuous. Besides, low numbers of individuals were found in the most habitats and individuals are collected frequently from the wild due to the unique shape of the flowers as well as the rarity of the species. Thus, there is a need to set up a reasonable conservation strategies including the maintenance mechanism of genetic diversity of A. misandrum.